Framboise BLTs with a Witbier


Hey there!  Welcome! Thanks for coming by!  This is our very first post on Dinner and a Beer, and we have a really special dinner and beer pairing for you today.  We have created a framboise blt made with cilantro fries and paired with a Witbier.  I am excited to share why we chose these ingredients and the beer pairing, but first… a little about us.

Nice to Meet You!

My name is Andrea, and my brother is Donovan, and we are the creators of  We are siblings and both really love food and beer.  We wanted to create a space where we could experiment with some elevated comfort foods and find the perfect beer to match it.

Andrea has a couple other food blogs (Homemade for Elle and New Mexican Foodie) and is obsessed with taking pictures of food.  Donovan works as a beer specialists for an alcohol distributing company, has brewed his own beer, and is somewhat of a beer connoisseur. Every couple of weeks, we plan on sharing our latest food creations and beer recommendations, in hopes that you will try (and love) them!

So, let’s get into this week’s pairing!

The Food | Framboise BLTs

Let’s start with the Framboise.  In French, framboise means “raspberry”.  It is also the name of a really fantastic Belgian raspberry beer.  From Donovan:

Lindemans Framboise is a raspberry lambic style beer.  Lambic is a spontaneous fermented beer where brewers will add fresh fruits and mature the beer for long periods of time.  This style of beer has been around for hundreds of years.

Donovan picked up this beer at Total Wine for about $7, and I believe you may be able to find it at local grocery stories, such as Albertsons.


We created a framboise syrup by simmering the framboise lambic until it reduced by half, then we added in a touch of sugar and a cornstarch slurry (to thicken it).  The framboise syrup is quite tart and a little sweet with a whole lot of raspberry flavor.  It’s phenomenal (in small doses).


We spread the framboise syrup onto raw bacon, then baked the framboise bacon in a 400 degree oven for 20-25 minutes, until cooked through.  The bacon turned out hella amazing.  It was salty mixed with a tartness and slight sweetness.  Think of chocolate bacon, but with a little more depth and a lot more interesting.

From there, it was pretty simple.  We toasted some sourdough bread, topped it with a quick semi-homemade garlic aioli, and layered on the bacon, crisp lettuce leaves, and thick slices of heirloom tomatoes.

The Beer | Dogfish Head Witbier

From Donovan:

A Belgian Witbier often uses orange peel and Coriander.  Typically, this beer is unfiltered, this is due to the yeast still in suspension within the beer.  Witbiers are moderately carbonated, refreshing the palette between bites.  The spices add a complexity to the beer that matches well with the tangy tomatoes and crispy bacon making this take on a BLT a classic!

We chose to pair our framboise blts with a witbier from Dogfish Head, because they recently started selling in our area, and we were excited to give them a try!  It didn’t disappoint!


This is definitely a dinner-worthy sandwich that a bachelor or sophisticated foodie would appreciate.

Framboise BLTs Recipe

Makes 4 sandwiches

  • 1 cup framboise lambic beer
  • 1 – 2 tsp sugar
  • 1 – 2 tsp cornstarch, mixed with equal parts water
  • 8 pieces of thick bacon
  • 8 slices bread
  • mayonnaise or garlic aioli
  • crisp lettuce
  • 2 tomatoes, cut into thick slices
  • salt and pepper

Preheat oven to 400 degrees.

Add framboise lambic over medium-high heat and bring to a gentle boil.  Reduce to medium and let simmer until reduced by half (about 10 minutes).  Add in sugar and cornstarch mixture.  Stir constantly as sauce thickens to a syrup consistency.  If sauce is too thin, add more cornstarch mixed with water.  If sauce is too thick, add in a little more water.  Remove from heat.

Layer bacon on a baking sheet.  Spread on 1/4 – 1/2 teaspoon of the framboise syrup onto each piece of bacon.  Bake in preheated oven for 20 – 25 minutes, until bacon is cooked through and syrup is getting caramelized.  Meanwhile, toast the bread slices.

To Assemble: 

Spread a thin layer of mayo or garlic aioli onto each slice of bread.  Layer on bacon, lettuce and tomatoes, then top bread slice.  Enjoy!


Cilantro Fries

  • 1 cup olive oil
  •  2 – 3 medium potatoes
  • 1/8 cup diced fresh cilantro
  • salt and pepper

Heat olive oil in a pot over medium heat.  Peel potatoes and slice into 1/4″ fries.   Add fries to heated oil, and fry until cooked through and golden brown.  Remove from oil and place in a paper-towel lined bowl.  Quickly season with salt and pepper, and add in fresh cilantro.  Toss well.

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